Chicken Recipes

CHICKEN PANCAKES

A good way of using up leftover cooked chicken and frozen pancakes.

INGREDIENTS
8 ounces cooked, boned chicken
2 tablespoons butter
1 small onion, finely chopped
3/4 cup mushrooms, finely chopped
2 tablespoons all-purpose flour
2/3 cup homemade or canned chicken stock or milk
1 tablespoon chopped fresh parsley
8 small or 4 large cooked pancakes
oil, for brushing
2 tablespoons grated cheese
salt and black pepper

SERVES 4

1. Remove the skin from the chicken and cut into cubes.

2. Heat the butter in a saucepan and cook the onion gently until tender. Add the mushrooms. Cook, covered, for another 3—4 minutes.

3. Add the flour and then the stock or milk, stirring constantly. Boil to thicken and simmer for 2 minutes. Season with salt and black pepper.

4. Add the chicken cubes and chopped fresh parsley.

5. Divide the filling equally between the pancakes, roll up and arrange in a greased ovenproof dish. Preheat the broiler.

6. Brush the pancakes with a little oil and sprinkle with cheese. Broil until browned. Serve hot.